Prawn Gyoza with Rice and Ponzu
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Ingredients
- 400 g raw king prawns, peeled and deveined
- 3 spring onions, finely sliced
- 100 g white cabbage, finely shredded
- 30 gyoza wrappers
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 lemon, juiced
- 2 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 545 kcal
- Protein
- 27.5 g
- Carbohydrate
- 87 g
- of which sugars
- 2.7 g
- Fat
- 8.4 g
- of which saturates
- 1 g
- Fibre
- 4 g
- Salt
- 2.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Finely chop the prawns and mix with the cabbage, spring onions and 1 tbsp of the soy sauce.
- 3
Put a spoonful of the mixture in the centre of each gyoza wrapper, wet the edges with water, fold in half and pleat or press to seal firmly.
- 4
Heat the vegetable oil in a large frying pan over a medium heat and fry the gyoza flat-side down for 2-3 minutes until golden underneath.
- 5
Pour in 100ml water, cover and steam for 5-6 minutes until the prawns are opaque and cooked through, then uncover and cook for 1-2 minutes to crisp again.
- 6
Mix the remaining soy sauce with the rice vinegar and lemon juice for a ponzu dip, and serve with the rice.
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